Description
A hearty and comforting Cranberry Bean Soup featuring tender cranberry beans simmered with aromatic vegetables, tomatoes, and Parmesan rind, finished with fresh spinach and optional basil and cheese garnish. Perfect for a nourishing lunch or dinner, this soup offers a rich depth of flavor and satisfying texture.
Ingredients
Scale
Soup Base
- 2 Tablespoons unrefined (cold-pressed extra-virgin) olive oil
- 1 large onion, chopped
- 4 garlic cloves, thinly sliced
- 2 carrots, diced
- 2 stalks celery, sliced
- 1 18-ounce jar diced tomatoes with juice (e.g., Jovial)
- 1 pound dried cranberry beans, drained
- Large piece of rind from a wedge of Parmigiano-Reggiano cheese (optional)
- 8 cups water or homemade chicken or vegetable stock
- 2 teaspoons sea salt (adjust if stock is salted)
- Freshly ground black pepper to taste
Finishing Ingredients
- 3 cups baby spinach leaves or chopped Swiss chard leaves
- Sliced basil leaves or pesto for garnish (optional)
- Freshly grated Parmigiano-Reggiano or Pecorino-Romano cheese (optional)
Instructions
- Sauté Vegetables: Heat the olive oil over medium-low heat in a large pot. Add the chopped onions, sliced garlic, diced carrots, and sliced celery. Cook for about 8 minutes until the vegetables are soft and onions are translucent, stirring occasionally to prevent burning.
- Add Tomatoes: Stir in the diced tomatoes with their juice. Continue cooking and stirring for 5 more minutes until the tomato aroma is released and the mixture thickens slightly.
- Simmer Beans: Add the drained cranberry beans, the Parmesan rind, and 8 cups of water or stock to the pot. Do not add salt at this stage. Bring the mixture to a boil, then reduce the heat to a simmer. Partially cover the pot and cook for about 1 hour, or up to 2 hours if needed, until the beans are tender. Stir occasionally to ensure beans do not stick and liquids don’t evaporate too much.
- Add Greens: Once the beans are soft, stir in the baby spinach or chopped Swiss chard leaves. Cook just until the greens wilt, about 2-3 minutes.
- Season and Serve: Stir in the sea salt and freshly ground black pepper to taste. Adjust seasoning as needed. Serve the soup topped with sliced basil or a spoonful of pesto, and optionally sprinkle with freshly grated Parmigiano-Reggiano or Pecorino-Romano cheese for extra flavor.
Notes
- Soaking the cranberry beans overnight can reduce cooking time, but this recipe does not require soaking.
- Using Parmesan rind adds a rich umami flavor; if unavailable, you can omit it or add a bouillon cube instead.
- Homemade stock enhances the depth of flavor, but water works fine with the cheese rind and seasoning.
- Spinach can be substituted with Swiss chard or kale based on preference.
- Adjust salt amount depending on whether your stock is salted or unsalted.
- Leftover soup keeps well in the refrigerator for 3-4 days and freezes beautifully for up to 3 months.
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 220
- Sugar: 4g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
